Chris Morocco
Food Director
Chris Morocco is the food director of Bon Appétit and Epicurious, overseeing the Test Kitchen team and the recipes they develop. With a career that spans nearly 20 years in publishing, Chris has worked for brands such as Vogue, Real Simple, Food & Wine, and most notably BA, where he has held many positions since 2010. A graduate of the French Culinary Institute, Chris seeks to translate the skills and wisdom of professional chefs for home cooks and anyone who is just looking for a great recipe. You will often find him dreaming of his next cup of coffee or recreating dishes in his YouTube series Reverse Engineering. He lives in Philadelphia with his family.
techniques
Brine, Smoke, Cure: Why You Should Be Cooking Your Veg Like Meat
Forget roasting—these techniques for brining, curing, smoking, and more will change everything you know about cooking veg.
Recipes
Sichuan Peppercorn–Black Bean Marinated Green Beans
You can find long beans, the Rapunzel of green beans, at Asian markets.
Recipes
Smoked Potatoes
Placing the grill’s vent above the potatoes helps draw smoke up and around them as they cook. The potatoes go perfectly with Cipolline Onions with Caraway Butter Sauce.
Recipes
Spiced Seed Sprinkle
An egg white is the secret ingredient that helps this savory granola form crunchy clusters. Use these spiced seeds to top our Grilled Brined Vegetables.
Recipes
Mushrooms with Béarnaise Yogurt
The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
Recipes
Grilled Halloumi With Watercress
Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.
Recipes
Red Curry–Marinated Japanese Eggplant
Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.
Recipes
Leafy Greens with Spicy Garlic Oil
Massaging the greens both softens and seasons them before grilling.
Recipes
Savoy Cabbage Wedges With Buttermilk Dressing
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Recipes
Cipolline Onions with Caraway Butter Sauce
Say you’re not a big onion person. This sauce, without the onions, is delicious on its own. If you do like onions, smoke 'em along with these potatoes for the perfect summer side dish.
Recipes
Grilled Sardines with Aioli
Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.
Recipes
Grilled Brined Vegetables
As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.
Recipes
Green Chile Charmoula
Let’s put it this way: If you like salsa verde, you’ll love charmoula, a spiced marinade central to Algerian, Libyan, Moroccan, and Tunisian cooking.
Recipes
Vinegar-Cucumber Salad
Salt the cucumbers a day ahead—they’ll get crunchier when chilled. Add some Smoked Potatoes for a heartier salad.
test-kitchen
This Strawberry Shortcake Is the Summer's Most Perfect Dessert
You’re looking at the quintessential June dessert, perfected by the BA Test Kitchen. Here’s how it’s done.
Recipes
Mushroom-Barley Veggie Burger
Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is .…
Recipes
Skirt Steak With Preserved Lemon Butter and Sesame Cauliflower
Skirt steak is one of our favorite cuts of beef—it’s flavorful, affordable, and quick-cooking. That said, it’s imperative to slice it thinly against the grain for the best texture.
techniques
Skewers Are Back, and We Made Them Better Than Ever
We’re bringing skewers back, with crispy bacon ribbons, tender short rib bites, and more dipping sauces and bastes than you can shake a (long, pointed) stick at.
techniques
These Gorgeous Pizzas Are the Best Way to Use Up Your Farmers’ Market Haul
Is there a better blank canvas for perfect farmers' market produce than crispy, chewy grilled pizza? We think not.
Recipes
Soy-Basted Chicken Kebabs With Sesame-Citrus Sprinkle
Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.